| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Dutch |
Vegetables, Mine |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried yellow split peas |
| 1 |
c |
Water |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Cumin seeds |
| 3 |
c |
Cilantro, chopped |
| 2 |
c |
Grated fresh coconut or |
| 1 |
c |
Flaked sweetened coconut |
| 3 |
tb |
Serrano chilies, minced (about 8) |
| 2 |
tb |
Ginger, peeled and grated |
| 1 |
ts |
Salt |
| 8 |
|
Garlic clove(s), minced |
| 2 |
md |
Baking potatoes peeled, cut in 1" cubes (1 1/4 lb) |
| 2 |
md |
Sweet potatoes peeled, cut in 1" cubes (1 1/4 lb) |
| 1 |
lg |
Eggplant cut in 1" cubes (1 1/4 lb) |
| 2 |
c |
Water |
|
|
Cilantro sprigs to garnish |
INSTRUCTIONS
Sort and wash peas. Place in an ovenproof Dutch oven; cover with water to
2-inches above peas. Bring to a boil and cook for 2 minutes.
Remove from heat; cover and let stand for 1 hour. Drain peas, and return
to pan.
Add 1 cup of water and + tsp salt to pan, and bring to a boil. Cover pan,
reduce heat, and simmer for 15 minutes or until most of the liquid
evaporates. Remove peas from pan and set aside. Wipe pan dry with a paper
towel.
Heat oil in pan over high heat. Add cumin seeds and sautT for 1 minute.
Add peas, cilantro and next 8 ingredients; stir gently.
Add 2 cups water to pan. Cover and bake at 400=A6F for 1 hour or until
vegetables are tender. Garnish with cilantro if desired.
Source: The Ganges Restaurant in San Francisco
Cooking Light March 1995
Posted to MealMaster Recipes List, Digest #164
Date: Wed, 12 Jun 1996 21:08:49 -0600
From: "JoAnn" <joannr@pclink.com>
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